Samurai Okinawa Yanaghiba Knife 9.4"/240 mm, AUS-8 HRC-59

The Samura Okinawa Yanagiba is a traditional Japanese knife designed for long, precise and clean slicing.

The narrow 240 mm blade passes through food in one motion, preserving the shape, texture and clean edge of each slice.

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Brief
Samura Okinawa Yanagiba Japanese knife with a 240 mm blade, 58 HRC steel hardness and single-bevel edge for sushi, sashimi, fish and delicate slicing.

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Functionality
The knife is designed for thin slicing of fish, fillets, meat, appetizers and delicate products.

Yanagiba is suitable for preparing sushi and sashimi, filleting raw fish and precise serving cuts.

The long, narrow blade allows one continuous slicing motion without pressure or sawing movements.

At home, the knife can also be used as a slicer for delicate cutting with a clean edge and controlled thickness.

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Materials
The blade is made of steel with a hardness of 58 HRC.

This hardness helps maintain working sharpness and provides a stable, clean cut.

The single-bevel edge gives high control over the cutting line and the precision valued in Japanese cuisine.

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Care
Hand washing is recommended, followed by immediate drying after use.

Dishwasher cleaning is not recommended.

To maintain cutting quality, use a suitable cutting board and store the knife separately from other metal objects.

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Ergonomics
The long, narrow blade helps guide the cut smoothly and predictably.

The Yanagiba shape is designed for one clean pass through the product without unnecessary pressure.

The knife is convenient for tasks where precision, slice thickness control and preservation of product texture are important.